1 lb. boneless and skinless salmon fillets
2 T. olive oil
salt and pepper to taste
1 head Romaine lettucem cleaned and cored
1 lb. new potatoes, cooked and quartered
4 hard boiled eggs, peeled and quartered
1 lb. fresh green beans or asparagus, blanched
1 pint cherry tomatoes, cleaned
1/4 cup Nicoise olives (or other imported black olives)
Brush salmon with olive oil and sprinkle both sides with salt and pepper. Place on grill and cook for 3-4 minutes per side. Remove from grill and cool to room temperature. Place lettuce leaves on large serving platter. Break up salmon fillets into 1″ pieces and place on lettuce leaves in one area of platter. Break up salmon fillets into 1′ pieces and place on lettuce leaves in one area of platter. Place potatoes, eggs, beans or asparagus, tomatoes and olives on platter in decorative manner, in individual sections. Serves 4.
Lemon Mustard Vinaigrette
Zest of 1 lemon and juice of 2 large lemons
1 T. Dijon mustard
1 clove garlic, minced
1/4 cup chopped fresh tarragon
1 T. capers
1/2 cup olive oil
1/2 tsp. salt
1/4 tsp. black pepper
Combine all ingredients in bowl. Pour over salad just before ready to serve.
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